Prep 25 mins
Cook 25 mins
This recipe is very loosely based on one I found in "Popular Potato Recipes" published by Murdoch Books, but includes every shortcut I could invent (and a few extra ingredients like mushrooms, zucchini and two types of cheese)! This is a good year-round recipe because you can eat it hot or cold. Leftovers microwave OK, too. You can blind bake the pastry if you like, but it's always turned out well just putting the filling straight in.
- 1 sheet frozen puff pastry, defrosted
- 2 cups mashed potatoes
- salt, pepper
- 2 tablespoons butter
- 1⁄2 cup frozen spinach, defrosted (silverbeet)
- 1⁄2 onion, finely chopped
- 1 zucchini, thinly sliced
- 150 g mushrooms, thinly sliced
- 2 tomatoes, sliced
- 1⁄2 cup grated tasty cheese
- 1⁄2 cup grated mozzarella cheese
- Preheat oven to 200°C.
- Gently sauté onion in butter in small pan for 2 minutes.
- Add spinach and zucchini, cover and cook over low heat for another 10 minutes.
- Lightly brush pie dish with oil or melted butter.
- Place pastry sheet into pie dish and trim edges.
- Spread mashed potato over pastry.
- Season with salt and pepper.
- Top with spinach mixture, mushrooms and tomatoes.
- Sprinkle with combined cheeses.
- Brush pastry border with milk.
- Bake for 25- 30 minutes.
- If pastry turns brown during last 10 minutes of cooking, cover pie with foil to prevent it burning.
- Serve with a variety of relishes, sauces, green salad and garlic bread for a vegetarian lunch or light dinner.
This was very easy to make. It tasted a bit bland though, so only 3 stars, but I think some herbs would fix it for me. Next time I will only do 1 cup of mashed potato (I found it too thick a base) and treble the vegetable mix. I think some dill in the potato and some oregano or basil in the mixed vegetables would help. The baked pie is colourful and looks appetizing.